Pineapple Shoyu Chicken
- 1 Tbsp. canola or grapeseed oil
- 3 lbs. boneless, skinless chicken thighs
- Dash salt and ground black pepper
- 1 cup low sodium soy sauce
- 2 ½ cups low sodium chicken broth
- ½ cup + 2 Tbsp. packed brown sugar
- ¼ cup + 2 Tbsp. mirin
- 1 tsp. Worcestershire sauce
- 1 cup crushed pineapple
- 4 cloves garlic, finely minced
- 2 Tbsp. fresh ginger, peeled and finely minced
- 2 ½ Tbsp. cornstarch dissolved in 2 Tbsp. water
- ¼ cup green onions, sliced
- Heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper. Place thighs in hot oil and sear on both sides.
- In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire sauce and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily.
- Using a slotted spoon, remove chicken and place in a bowl. Turn heat to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.